Curried Chicken Salad with Garlic "Mayo"

Garlic “Mayo”½ cup coconut cream, warmed in a bowl of hot water½ cup warm filtered water¼ cup extra-virgin olive oil3-4 cloves garlic¼ teaspoon saltPlace the coconut cream, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a minute or two, until the sauce thickens. Let cool for an hour at room temperature – alternately, you can place it in the refrigerator for 20 minutes. If you would like to use the sauce in a cold dish, thin with water until the desired consistency is reached. Makes 1 1/2 cups.Note: Stores well in the refrigerator, but hardens. Let come to room-temperature or warm gently before using.